Our Recipe requires:

Cooking Workflow:

Cook at 144-154°F (Depends on your tolerance for rare pork this should get you between rare/medium)

Cook time 3-5 hours (time varies on thickness and size of roast)

Finish loin in oven on a light broil for 10-20 minutes until sugars on top are caramelized and you have a nice brown color.

Pork loin prep:

Start by cutting the pork loin into a roughly flat piece. This requires that you cut into the side of the pork loin and roll your knife through the cut keeping a consistent thickness of the meat you are cutting. The easiest way to do this is start at the botton of the pork loin, leave about a half inch between the knife and the board, then as you roll the pork loin with your knife keep that constant half inch cut of meat.

Here we have already cut the pork loin flat and put on garlic rosemary and mushrooms.

Then generously sprinkling dried cranberries.

Here’s more of a side shot of the thickness:

Don’t forget to salt generously!

Then roll up the pork loin and vacuum seal it in a large bag.

Cook for 3-5 hours at 144 (or higher if you want a more well done roast). I go lower here because we will finish it in the oven.

After cooking sous vide you will have a relatively ugly white piece of rolled pork loin:

To make this more appetizing and add a nice sweetness we need to finish the loin with brown sugar and maple syrup. Be generous, you can add more then this, you want a nice consistent coating on the outside of the roast.

From here we put this in the top rack of the oven on a light broil. You want to melt and caramelize the sugars but make sure you don’t burn them!

Out of the oven you want it to look something like this:

Slice serve and enjoy. You should end up with a perfectly cooked pork loin that is overflowing with flavor. The bulk of the flavor comes from the garlic/rosemary/mushrooms/cranberries and SALT that you rolled into the center of the pork loin. These savory elements should be nicely balanced by the sweet coating on top and moist pork meat.